The finished recipe. Chinese Steamed Egg with PrawnsIngredients 1 to 6. 2 large, about 110 g Egg. About 150 ml, warm Water. 100 g Raw king prawns, peeled (Small ones, or large ones halved, so they cook through in the steaming time. Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 20 g Spring onion. 2 tsp (10 g) Tamari. 1 tsp (4 g) Toasted sesame oilIngredients 7 to 8. A thumb-sized piece, grated Fresh ginger. A pinch SaltStep 1. Beat the eggs with a pinch of salt and the ginger, then whisk in the warm water in a thin stream. Strain into a shallow heatproof bowl and skim off any foam.Step 2. Set the bowl over simmering water in a steamer or a lidded pan with a trivet, cover the bowl with foil, and steam for six minutes until the surface has started to firm.Step 3. Lay the prawns on top, re-cover and steam for four more minutes until the prawns are pink and the custard wobbles like set yogurt.Step 4. Spoon the tamari and sesame oil over and scatter with spring onion.
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